Name: Sourdough Breadsticks Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 200 grams warm water (3/4 cups + 1 Tablespoon); 200 grams active sourdough starter (1 cup); 25 grams sugar (2 Tablespoons); 57 grams unsalted butter, melted (4 Tablespoons); 405 grams bread flour (scant 3 cups); 9 grams salt (1 1/2 teaspoons); 42 grams unsalted butter, melted (3 Tablespoons); 1 gram salt (1/4 teaspoon); 1 gram garlic powder (1/4 teaspoon); Dried parsley (optional)

Ingredients

200 grams warm water (3/4 cups + 1 Tablespoon)

200 grams active sourdough starter (1 cup)

25 grams sugar (2 Tablespoons)

57 grams unsalted butter, melted (4 Tablespoons)

405 grams bread flour (scant 3 cups)

9 grams salt (1 1/2 teaspoons)

42 grams unsalted butter, melted (3 Tablespoons)

1 gram salt (1/4 teaspoon)

1 gram garlic powder (1/4 teaspoon)

Dried parsley (optional, for garnish)

Instructions

Step 1: In the bowl of a stand mixer fitted with a paddle attachment, combine warm water, active sourdough starter, sugar, and 57 grams melted butter. Mix on low speed until smooth. (If mixing by hand, knead the dough for 8-10 minutes until the windowpane test is passed.)

Step 2: Add bread flour and 9 grams salt to the wet ingredients. Switch to the dough hook and mix on low speed. Stop occasionally to scrape the bowl, ensuring all dry ingredients are incorporated. Continue mixing for 1-2 minutes.

Step 3: Knead the dough on medium speed for 6-8 minutes until it’s smooth, elastic, and pulls away from the sides of the bowl. Confirm it passes the windowpane test by stretching a small piece until translucent without tearing.

Step 4: Transfer the dough to a lightly greased bowl and cover it with a reusable cover. Place in a warm spot to rise until doubled in size, about 5 hours at 70°F; timing varies with kitchen temperature.

Step 5: Once doubled, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and gently stretch into a rough rectangle.

Step 6: Using a bench scraper, divide the dough into 16 equal pieces (about 55 grams each). Roll each piece into a 6-7 inch rope and place on a rimmed baking sheet lined with parchment paper.

Step 7: Cover the baking sheet and let the breadsticks rest for their second rise until nearly doubled and puffy, about 1 ½ to 2 hours at 70°F.

Step 8: Preheat the oven to 400°F. Bake the breadsticks for 13-15 minutes until golden brown and the internal temperature reads 190-200°F. If browning too quickly, tent with foil.

Step 9: While baking, whisk together 42 grams melted butter, garlic powder, 1/4 teaspoon salt, and dried parsley if using, for the garlic butter topping.

Step 10: Remove the breadsticks from the oven and brush generously with the garlic butter while still warm. Serve immediately and enjoy!

Tips & Variations

Ensure your sourdough starter is active and bubbly for the best rise and flavor.

Try sprinkling the breadsticks with grated Parmesan before baking for an extra savory touch.

Substitute garlic powder with fresh minced garlic in the butter for a stronger garlic flavor.

If your kitchen is cold, extend the rising time or use a proofing box to encourage proper fermentation.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the breadsticks may be slightly less chewy and have a softer crust compared to using bread flour, which has a higher protein content.

How do I know if my dough has been kneaded enough?

The dough should feel smooth and elastic, and it will pass the windowpane test — when a small piece can be stretched into a thin, translucent membrane without tearing.